Spicy Green Bean Salad with Charred Pepper Salsa
Charred Pepper Salsa:
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 tablespoons Habanero Tequila Extra Virgin Olive Oil
1/2 teaspoon San Fran Sea Salt
1/2 cup red onion, peeled and diced
1/4 cup fresh cilantro, chopped (plus a little extra for garnish)
1 tablespoon lime juice
salt and pepper to taste
1 jar Gil's Spicy Green Beans, drained
1 cup corn kernels
1 cup canned black beans, drained and rinsed
Preheat oven to broil. Arrange peppers on a large baking sheet, in a single layer, drizzle with olive oil and season with salt. Broil peppers for 5-10 minutes or until charred, stirring the peppers halfway through for even cooking. Remove from the oven and set aside to cool.
Once the peppers have cooled, place in the bowl of a food processor along with red onion, cilantro, and lime juice. Pulse salsa until blended and season to taste with salt and pepper.
Arrange green beans, corn, and black beans on plates or platters. Top with salsa before serving.